Perfect Orange Nut Bread
A delightful orange nut bread that combines the zestiness of fresh orange juice with the crunch of chopped walnuts. Its moist, tender crumb makes it perfect for breakfast, snack, or dessert, appealing to those who enjoy fruity, nutty flavors with a hint of sweetness and citrus aroma.
Ingredients
Instructions
- Mix the flour, baking powder, and baking soda; add remaining ingredients.
- Pour batter into a greased 5 x 9-inch loaf pan.
- Bake at 350°F (175°C) for about 70 minutes.
- Cover with another pan during the first 20 minutes to prevent cracking on top.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don’t have walnuts, try pecans or almonds as a substitute. To enhance the orange flavor, add a teaspoon of orange zest to the batter. Ensure the loaf is completely cool before slicing to prevent crumbling. This bread is perfect for breakfast or as a snack, and pairs beautifully with Glorified Shortbread.
Serving Suggestions
Serve slices of this delightful bread with a smear of butter or cream cheese for added richness. It also pairs well with a side of fresh fruit or a cup of tea, making it a great addition to brunch. For a twist, consider serving it alongside Orange-Cranberry Cheese Cake for a sweet treat combination.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F for about 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Perfect Orange Nut Bread contains roughly 443 calories, with 6g protein, 61g carbohydrates, and 20g fat. It is a good source of calcium (16% of the Daily Value), protein (12% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 462mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider adding a bit more liquid to the batter to compensate for the absorbency of whole wheat flour.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the top should be golden brown and feel firm to the touch.
Can I add other fruits to this recipe?
Absolutely! You can fold in dried fruits like cranberries or raisins for added sweetness and texture. Fresh fruit can also be used, but make sure to adjust the liquid content if you’re adding juicy fruits.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).